Soups and stews · 35 min
Curried Coconut-Red Lentil Soup with Veggies, Cilantro & Yogurt
- 35 min
- 2–6 servings
- 698 kcal / serving
A creamy red lentil soup with coconut milk and vegetables, finished with fresh cilantro and a yogurt topping. It comes together quickly on a weeknight and offers gentle spice, good texture, and bright notes.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 2 mediumcarrots
- 24 fl ozchicken or vegetable broth
- ½ small bunchcilantro
- ½ (13.5 fl oz) cancoconut milk
- ½ (14.5 oz) candiced tomatoes
- 2 clovesgarlic
- ¼ cupplain Greek yogurt
- ½ mediumred onion
- 1 mediumzucchini squash
- red onions
From the pantry: curry powder, red lentils, dried, salt, virgin coconut oil
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · ladle · measuring cups · measuring spoons · medium saucepan · stirring spoon · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: zucchini
More dinner ideas: easy dinners
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Produce
- 2 mediumcarrots
- ½ small bunchcilantro
- 2 clovesgarlic
- ½ mediumred onion
- 1 mediumzucchini squash
- red onions
Dairy, eggs & chilled
- ¼ cupplain Greek yogurt
Pantry & dry goods
- 24 fl ozchicken or vegetable broth
- ½ (13.5 fl oz) cancoconut milk
- ½ (14.5 oz) candiced tomatoes
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| carrots | 2 medium | 4 medium | 6 medium |
| chicken or vegetable broth | 24 fl oz | 48 fl oz | 72 fl oz |
| cilantro | ½ small bunch | 1 small bunch | 1 small bunch |
| coconut milk | ½ (13.5 fl oz) can | 1 (13.5 fl oz) can | 1 ½ (13.5 fl oz) cans |
| diced tomatoes | ½ (14.5 oz) can | 1 (14.5 oz) can | 1 ½ (14.5 oz) cans |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| plain Greek yogurt | ¼ cup | ½ cup | ¾ cup |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| zucchini squash | 1 medium | 2 medium | 3 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse and dry the produce, then prep: dice the onion, carrots, and zucchini, and mince the garlic.
- Heat a medium saucepan over medium-high heat; add virgin coconut oil and let it melt.
- Add the onion, carrots, zucchini, garlic, curry powder, and a pinch of salt to the pan. Cook, stirring often, until the vegetables begin to soften, about 3–4 minutes.
- Pour in the broth, coconut milk, diced tomatoes, and lentils; stir to combine, then cover and bring to a boil.
- Reduce the heat to a gentle simmer and cook until the lentils and vegetables are tender, about 15 minutes, stirring occasionally.
- While the soup cooks, pull cilantro leaves from the stems and chop the leaves finely.
- When the soup is ready, stir in the cilantro, then ladle into bowls and top each serving with plain Greek yogurt.
- Serve hot and enjoy the balance of creamy texture, curry warmth, and fresh cilantro.
Two tips
- Prep the onion, carrot, and zucchini ahead of time; store in the fridge until you’re ready to cook.
- If you want a lighter finish, omit the yogurt topping or swirl in a bit of broth instead before serving.
Nutrition per serving
- Calories
- 698 kcal
- Protein
- 33 g
- Carbs
- 74 g
- Fat
- 36 g
- Fiber
- 16 g
- Sodium
- 214 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.